You see, citrus trees tend to “follow” me. Growing up in the mild climate of the French Riviera, they were everywhere. My grandpa had some, and I used to make French lemon tart with my grandma.

When I lived in Oxford, England, I couldn’t help but have scones, clotted cream, and marmalade orange for tea (a British favorite!). And when I decided to move to Florida in 1999, I adapted my cooking to reflect the citrus bounty.

You’re probably aware that citruses are good for you. In fact, citruses may very well be the #1 fiber-packed, fat-torching, hyper-healthy superfood that you need to lose a ton of weight. NOW is the time to Eat More citrus fruits, and Burn More. And that’s because it’s peak season.

I’ll show you how with the recipes and photos below. But really, I also encourage you to use the beautiful oranges, grapefruit, blood orange, lime, lemon, and Meyer lemon (oh so sweet!) that nature has to offer.

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More."
Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world.
Chef Gui promotes ...